Grilled Chile-Rubbed Rib-Eyes Recipe

Name: Grilled Chile-Rubbed Rib-Eyes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons ancho chile powder; 2 tablespoons paprika; 1/4 cup packed dark brown sugar; 1 -tablespoon Emeril's Southwest Essence, recipe follows; 1 tablespoon garlic salt; 1 tablespoon onion salt; 1 tablespoon salt; 1 teaspoons cumin; 1/2 teaspoon dry mustard; 1/2 teaspoon cayenne pepper; 4 rib-eye steaks, about 1 pound each (about 1 1/2-inches thick); 2 tablespoons chili powder; 2 teaspoons ground cumin; 2 tablespoons paprika; 1 teaspoon black pepper; 1 tablespoon ground coriander; 1 teaspoon cayenne pepper; 1 tablespoon garlic powder; 1 teaspoon crushed red pepper; 1 tablespoon salt; 1 tablespoon dried oregano

Servings: persons

3 tablespoons ancho chile powder
2 tablespoons paprika
1/4 cup packed dark brown sugar
1 -tablespoon Emeril's Southwest Essence, recipe follows
1 tablespoon garlic salt
1 tablespoon onion salt
1 tablespoon salt
1 teaspoons cumin
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
4 rib-eye steaks, about 1 pound each (about 1 1/2-inches thick)
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

1
In a bowl mix chile powder, paprika, sugar, Emeril?s Southwest Essence, garlic salt, onion salt, salt, cumin, dry mustard and cayenne pepper, stirring well to thoroughly combine.
2
Pat chile mixture into steaks, evenly coating on all sides.
3
Transfer steaks to a large plate, cover with plastic wrap and refrigerate for at least 8 hours.
4
When ready to grill the steaks, prepare the barbecue.
5
When the coals are hot, grill the steaks on oiled grill racks, about 8 to 10 minutes on each side for medium-rare.
6
Allow steaks to stand 5 minutes before slicing on the diagonal to serve.
7
Combine all ingredients thoroughly.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 tablespoons ancho chile powder, 2 tablespoons paprika, 1/4 cup packed dark brown sugar, 1 -tablespoon Emeril's Southwest Essence, recipe follows, and more.

Yes, Grilled Chile-Rubbed Rib-Eyes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chile-Rubbed Rib-Eyes

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